Avocado & dukkhah rye soldiers

Avocado & dukkhah rye soldiers
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½ ripe avocado
¼ tsp chilli flakes
juice of ½ lemon
1 large egg
1 large slice rye bread
20g cream cheese
½ tbsp dukkhah


Scoop the flesh of the avocado into a bowl. Add the chilli flakes and lemon juice, mash everything together with the back of a fork and season well. Bring a pan of water to a simmer and add the egg, then cook for 5 mins. Toast the rye bread and spread with the cream cheese. Smooth over the mashed avocado and sprinkle with the dukkhah. Cut into soldiers and dunk into the runny yolk.

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